Yesterday afternoon, I got a wild hair and decided that THIS YEAR I am not sending out my Christmas gifts with the 30,000 other packages I will ship on December 21st.
I say this every year, but yesterday afternoon, I actually decided what I would give to a few special folks, and then I made it! Whoa. And “a few special folks,” a lot of you are blog readers, so if you want to be surprised, skip this post.
There are gazillions of ways to fatten up your skinny friends and relatives via brownies, cakes, and cookies — just check out my Pinterest boards, stuffed full of gloriously unhealthy desserts that I hopefully will never make — but here’s a twist on the traditional sweet: our Soon-to-Bee World Famous Spiced Honeyed Almonds.
Y’all. These babies are tasty! The backs of Honeydew’s hands are stinging red from all the spatula smacks he’s received in kitchen in the last 24 hours.
Almonds and honey are one of our favorite combinations at Glacier County Honey Co. Did you know that the major reason we go to California is to pollinate almond orchards? And that without said pollination, almonds would not be a commercially viable crop, and we would not enjoy their abundance in the relatively low prices that we do?
Mmmm, almonds. We’re partial to the Blue Diamond kind — by supporting Blue Diamond, you’re supporting the lovely family that owns the orchard our bees pollinate. And us, too, of course.
Anyway, if you’d like to gift your own Spiced, Honeyed Almonds, here’s the recipe, as I adapted from one posted on cooks.com:
2 c whole, raw almonds, skins on
1/2 tsp red pepper flakes
2tbsp Glacier County Honey
2tsp vegetable oil
Toast almonds on an ungreased baking sheet at 350F for about 12min. Meanwhile, prepare a medium saucepan with the honey, water, and oil. Bring it to a boil on medium heat just as the nuts are coming out of the oven. Dump them in, and cook until the liquid is all absorbed, stirring frequently, 5-10min. While they’re cooking, combine your sugar, salt, cinnamon and red pepper flakes. Mix well in a small bowl. When the almonds are done cooking, dump them into a medium bowl and toss with the sugar-spice mixture. Spread on waxed paper to cool.
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